Milk and Cornflakes Bread

Like most people I am a creature of habit and convenience when it comes to breakfast time. My default morning meals are either cereals and some fruit, or bread and whatever happens to be in the fridge. I’ve recently been trying out Hokkaido milk bread recipes, and the soft, sweet, milky slices makes for brilliant morning toast. After hearing about Christina Tosi’s cereal milk (from the Momofuku cookbook) it seemed a pretty obvious and tasty combination of breakfasts to make a cereal milk bread.

The combination works beautifully and makes for some seriously good toast, turning gold and crisp on the outside, but still soft and chewy in the centre.

Add the milk and cornflakes and the oil, mix well until a dough is formed.

Knead for 10 minutes, the dough should be slightly tacky, make any adjustments with extra flour or water as necessary.

When the dough is smooth and elastic and passes the ‘window pane’ test, form into a ball, place into an oiled bowl and leave covered to rise until doubled in volume (2-3 hours).

Once risen knock back the dough, shape into a sandwich loaf and place in a loaf tin. Cover and leave to proof.

When the dough has risen proud of the loaf tin, and doesn’t readily spring back when poked (this should take around 90 minutes), brush the top with milk and place into a pre-heated 160C oven for 40 minutes to bake.

Rotate half way through, and if the top is getting too brown loosely cover with tin foil.

When baked (internal temp of 85C) remove from the tin and leave to cool on a rack before eating.

I loved the idea of a soft & fluffy sandwich bread with milk & cornflakes in it,really,but when I tried the recipe,the bread became rather dense for some reason. I don’t know what I’ve done wrong; I’ve followed each step exactly!

Hi, glad you tried the recipe! Sorry it didn’t quite work out. I guess that’s the problem with not having an army of recipe testers to iron out all the pitfalls. I guess the my pointers would be to:
make sure the dough is wet enough when you’re kneading it, it should be sticky to the touch (like the back of a post it note?)
knead it until it’s smooth and elastic, I find the added corn means that it needs a bit more than standard white bread
make sure to proof it enough (but not too much)
Hope it works out better next time!

[…] the internet’s favourite food (there’s a Bacon Wikipedia Project after all), and after making cereal infused milk for bread, bacon infused milk for dessert is obviously next on the list. Creme caramel might not be cool […]